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	Betty Crocker Gluten Free Brownie Mix, 16-Ounce Boxes (Pack of 6)
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	Brand	Betty Crocker
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	Our Price	$23.84
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	Features	Chocolate chip cookie and brownie mix Gluten free Stir up to a delicious bar Make brownies or any snacks any day
	Categories	Brownie Mixes   New Arrivals   Subscribe & Save Food & Snacks   Gluten-Free   North American   Boxed   Subscribe & Save   Boxes
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Description
Betty Crocker® Gluten Free chocolate chip cookie mix and brownie mix stir up into a delicious new dessert bar.
Customer Reviews
Very good!   2010-03-05
By C. Gray
These brownies are very good! They taste almost like the gluten version. Definitely will be buying these again. Anxious to see how the other Gluten Free products from Betty Crocker taste like.
Great Brownies...with a Little Help   2010-02-27
By A. Piontek
The first time I made these brownies they were dry (I like cakey brownies). The next time I made them I used olive oil instead of butter and added an additional egg. Wow! They are now my family's favorite brownie. Thanks betty Crocker!
Makes even better chocolate cookies   2010-02-16
By Tracy McPeak
Kudo's to Betty Crocker for taking on gluten free! This is a fabulous formulation, much better than what I've tried to duplicate from scratch, and maybe the best gf brownie mix yet... I've converted the box recipe to make chewy chocolate cookies, which is even better than the brownies! My family prefers these cookies to any other regular cookies they can have. WOW. Make up the recipe as directed on the box, but let the batter sit for 15-30 minutes to dissolve the sugar granules. Preheat oven to 350. Line cookie sheets with parchment paper. Use a cookie scoop to drop dough onto lined cookie sheets, leaving plenty of room to spread out--about 2" between cookies. (A small scoop will make about 20 cookies, a medium scoop will make about 12 cookies) Bake 1 sheet at a time in 350 oven for about 12-13 minutes for small size, 15 minutes for medium size The cookies will be flat and shiny, but set. Remove from oven and cool for several minutes on cookie sheet so the cookie can harden and set up, and not fall apart when removed with a spatula. They will retain their shape if left to cool on a flat surface. These make rich chocolate cookies that are crisp around the edges, but incredibly chewy and soft in the centers. I've tried chilling the dough to see if it will bake up more "fluffy", but they still flatten out quite a bit. *The cookie can be used as the cookie in ice cream sandwiches as well, but I think they are better assembled and eaten immediately, unfrozen, rather than made up in advance and frozen to firm up the ice cream.
Brownie mix.   2010-02-16
By Catherine Butler (Cannon Falls, MN.)
I cant seem to get this to cook properly. It is either overcooked and hard as a rock or runny & way to sticky.
CUPCAKE BROWNIES   2010-02-11
By D. Rolfe (Las Vegas, NV)
I used these for my son for his school instead of cake for cupcakes. I put two heaping regular teaspoons, from your silver wear not measuring spoons, size in each paper cupcake liners and it ends up cooking level with paper cupcake liners. Then I cooked for 25 minutes. Let them cool and frosted and decorated them. YUM they were good. Makes 10 cupcakes. I also used an extra egg on this batch and added around 1/2 to 3/4 cups chocolate chips. They were a hit.